Italian
Roast Chicken
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
Learn how to make the most tender and crispy roast chicken with Chef Roberto Di Pinto. A perfect Sunday roast with brining and trussing techniques.
- Difficulty
- medium
Ingredients
12 items- Pollo Campese Giallowhole yellow chicken from Campania
- 100 mlWater
- Saltfor brine and seasoning
- Patate Ratterattte potatoes
- Grasso d'Anatrafor potatoes
- Garlicfor infusion
- Rosemaryfor infusion
- Thymefor infusion
- Peppercornsfor infusion
- Shallotfor stuffing
- Lemongrilled
- Butterfor stuffing
Method
- Prepare a brine with 100 ml of water and 6-8% salt. Massage the chicken and refrigerate for 4 hours.
- Boil the ratte potatoes for 10-12 minutes.
- Prepare an infusion of duck fat with garlic, rosemary, thyme, and peppercorns.
- Slightly cool the potatoes, crush them, and pour the duck fat over them; put in the oven.
- Remove chicken from brine. Stuff the cavity with shallot, grilled lemon, salt, and butter.
- Truss the chicken for even browning.
- Roast in the oven at 160°C with 100% humidity for 1.5 hours.
- Increase temperature to 210°C in dry mode for 15 minutes to make it crispy.
- Serve with the potatoes.
